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Some people prefer to weigh ingredients when cooking; others, like me, prefer to scoop ingredients with a cup. On this website and in the New Zealand and Australian editions of my books I usually use cup measurements (1 cup = 250ml) but when it’s helpful for you to know a metric weight, for example when it’s the size of a tin or tub, I have included that too. International editions of my books use the measurement system predominant in that country, but in case you prefer a different system I have supplied some handy conversion charts below.
Where conversions don't match exactly, imperial figures have been rounded up or down.
|45g||1 1/2 oz|
|50g||1 3/4 oz|
|75g||2 1/2 oz|
|100g||3 1/2 oz|
|125g||4 oz / 1/4 lb|
|200g||6 1/2 oz|
|250g||8 oz / 1/2 lb|
|500g||16 oz / 1 lb|
|750g||24 oz / 1 1/2 lb|
|1kg||32 oz / 2 lb|
Even when measured in a standard 250ml (8fl oz) cup, different ingredients weigh different amounts. Here are some of those most commonly used in my recipes.
|1 cup almonds (whole)||150g||5 oz|
|1 cup beans or lentils (dry)||200g||6 1/2 oz|
|1 cup breadcrumbs (dry)||125g||4 oz|
|1 cup breadcrumbs (fresh)||60g||2 oz|
|1 cup biscuit crumbs||90g||3 oz|
|1 cup butter||250g||8 oz|
|1 cup cheese (grated)||100g||3 1/2 oz|
|1 cup cocoa||90g||3 oz|
|1 cup coconut (desiccated)||100g||3 1/2 oz|
|1 cup flour (plain)||150g||5 oz|
|1 cup parmesan (grated)||90g||3 oz|
|1 cup rice (uncooked)||200g||6 1/2 oz|
|1 cup sugar, brown (packed)||200g||6 1/2 oz|
|1 cup sugar, icing||150g||5 oz|
|1 cup sugar, white||225g||7 oz|
My recipes use the standard 1 tbsp = 3 tsp = 15ml measure common in NZ, the UK and the US. An Australian tablespoon is slightly larger (1 tbsp = 4 tsp = 20ml) so if you are using an Australian tablespoon you may wish to fill it only three-quarters full.
|Metric||Cups / Spoons||Imperial|
|5ml||1 tsp||1 tsp|
|15ml||3 tsp / 1 tbsp||3 tsp / 1 tbsp|
|60ml||4 tbsp / 1/4 cup||2 fl oz|
|125ml||1/2 cup||4 fl oz|
|250ml||1 cup||8 fl oz|
|375ml||1 1/2 cups||12 fl oz|
|500ml||2 cups||16 fl oz / 1 US pint|
|750ml||3 cups||24 fl oz|
|1 litre||4 cups||32 fl oz|
Unless otherwise stated, my recipes have been tested using the fanbake (fan forced) function. If you use regular bake you will generally need to increase the temperature by 10°C and the cook time by 10-15 percent. Cooking times are a guide only.
To help you cook in a more relaxed, free-range way, get used to judging common weights and amounts so you don’t need to measure them each time. For example, pour a teaspoon of salt onto your hand and remember the size and weight of it. Weigh a 25g handful of salad greens and remember what it looks like so you don’t have to weigh it again. If a recipe calls for 2cm dice, I measure the ingredient against the first joint of my index finger. If it calls for 1cm dice, I measure it against the width of my index finger. Once you develop your own cooking style you will instinctively know when and how to adapt recipes to suit your taste.
|1 handful salad greens||25g|
|1 tbsp finely grated ginger||a 2cm piece ginger, finely grated|
|1 chicken breast||about 300g|
|1 tsp crushed garlic||1 clove garlic, crushed|
|1 medium onion||about 130g|
|ﬁnely grated zest of 1 lime||about 1 tsp|
|ﬁnely grated zest of 1 lemon||about 2 tsp|
|ﬁnely grated zest of 1 orange||about 1 tbsp|
|juice of 1 lime||about 2 tbsp|
|juice of 1 lemon||about 4 tbsp / 1/4 cup|
|juice of 1 orange||about 1/3 cup|
|red/green pepper||red/green capsicum|
|broad beans||fava beans|
|spring onion||green onion/scallion|
|cos lettuce||romaine lettuce|
|silver beet||swiss chard|
|baking soda||bicarbonate soda|
Generic content for all other countries not on the list.
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